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Cook with me 1/7/24

On the menu this week!

  • Southwest Chicken Quinoa Casserole

  • Banana Chocolate Chip Baked Oatmeal

  • Chimichurri Sauce (You can buy some proteins to have this with during the week like lentils, skirt steak or salmon)

  • Quinoa

  • Sauteed Garlicky Kale

Southwest Chicken Quinoa Casserole (We are doubling this recipe to have a lot!)

  • Cooking spray

  • 2 lb. boneless, skinless chicken, cooked and diced

  • 4.5 teaspoon chili powder 

  • 3 teaspoon garlic powder

  • 2 teaspoon ground cumin

  • 1 teaspoon onion powder

  • 1 teaspoon dried oregano

  • 1 teaspoon smoked paprika or regular paprika

  • 2 teaspoon fine salt

  • 1 cup dry quinoa (uncooked) 

  • 2 (14-oz) can fire-roasted canned tomatoes

  • 2 (8-oz) can tomato sauce

  • 2 cup water or low-sodium chicken broth

  • 2 medium bell pepper, diced (any color) 

  • 2 jalapeno, seeds and membranes removed, diced (omit for less heat)

  • 2 (10- oz) bag frozen cauliflower rice

  • 2 (15-oz) can black beans, drained and rinsed

  • 3 cup frozen corn

  • 2 (4-ounce) can diced green chiles

  • 16 ounce (one block or bag) shredded colby jack or cheddar cheese (2-2 ½ cups), divided

  • Optional toppings: sour cream, salsa, chopped fresh cilantro, green onion, jalapeño slices, fresh lime wedges, sliced or diced avocado, etc.


  1. Preheat the oven to 375℉. Spray a 9×13-inch glass baking dish with cooking spray and set aside. 

  2. To the baking dish, add the diced chicken, seasonings, quinoa, tomatoes, tomato sauce, water, bell pepper, jalapeño, black beans,  frozen cauliflower rice, corn, green chiles, and about 1 ¼ cup of cheese and stir well to combine.

  3. Cover the baking dish tightly with aluminum foil and bake for 50-60 minutes or until the quinoa is tender.

  4. Remove the foil from the baking dish and sprinkle the top with the remaining cheese and bake for an additional 3-5 minutes or until the cheese has melted. Remove from the oven and let it stand for 15 minutes. Serve with optional toppings.

  5. Store any leftovers in an airtight container in the refrigerator for up to 4 days. May be frozen for longer storage. 

Banana Chocolate Chip Baked Oatmeal


  • 2 cups old-fashioned rolled oats

  • 1 ½ teaspoons ground cinnamon

  • ½ teaspoon baking powder

  • ½ teaspoon fine salt

  • 1 large egg

  • 3 medium bananas (ripe/brown), mashed

  • 1 ¾ cups milk of choice

  • 1 teaspoon pure vanilla extract

  • 4 Tbsp ground flaxseeds or chia seeds

  • 3-4 Tbsp chocolate chips


  1. Preheat oven to 375ºF. Grease a 9×9 baking dish and set aside.

  2. In a bowl (or the prepared baking dish) combine all of the ingredients. Stir until well combined.

  3. Transfer batter to baking dish (if mixed in a bowl). Top with a few extra walnuts and chocolate chips.

  4. Bake in the oven for 35-40 minutes or until center is cooked through.

  5. Remove from oven and let cool for 10-15 minutes before serving.

  6. Serve topped with organic natural peanut butter, banana slices, chopped walnuts, cinnamon, and/or yogurt, if desired

Chimichurri Sauce

  • 1 cup finely chopped fresh parsley

  • ½ cup extra-virgin olive oil

  • 2 tablespoons red-wine vinegar

  • 3 cloves garlic, minced

  • 1 teaspoon dried oregano

  • 1 teaspoon crushed red pepper

  • ½ teaspoon kosher salt

  • ¼ teaspoon ground pepper


  1. Mix parsley, oil, vinegar, garlic, oregano, crushed red pepper, salt and pepper in a medium bowl.


  • 1 cup quinoa

  • 2 cups water or broth

  1. Add quinoa and water to broth to a pot with a lid and bring to a boil.

  2. Once its's boiling turn off the stove and cover and let steam until quinoa is fluffy and fully cooked.

Sauteed Kale

  • 1 bag of washed chopped Kale

  • 2-3 cloves garlic (minced)

  • 1 Tbsp olive oil

  1. Add olive oil to pan and garlic cook for a minute and slowly add kale until fully cooked down.

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